Creamy pumpkin cheesecake baked inside buttery graham cracker shells creates the perfect bite-sized fall dessert. They’re easy to make, full of warm pumpkin spice flavor, and always disappear fast!
Makes: 12 mini pies
Prep Time: 20 minutes
Bake Time: 20-22 minutes
Ingredients
Crust
- 12 graham cracker tart shells (mini, store-bought)
Pumpkin Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
Topping (Optional)
- Whipped cream
- Sprinkle of cinnamon or pumpkin pie spice
- Crushed graham crackers
- Caramel drizzle
Instructions
- Preheat oven to 325°F.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Add the pumpkin, brown sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Beat until creamy and well combined.
- Divide the filling evenly among the 12 graham cracker tart shells, filling each about ¾ full.
- Bake for 20-22 minutes, or until the centers are just set with a slight jiggle.
- Cool completely at room temperature, then refrigerate for at least 2 hours (overnight is even better).
- Before serving, top each mini pie with whipped cream, a sprinkle of cinnamon, crushed graham crackers, or a drizzle of caramel if desired.
Tips
- Let the cream cheese soften completely for the smoothest filling.
- Chill well before serving—they’re much creamier after a few hours in the refrigerator.
- These can be made 1-2 days ahead, making them perfect for Thanksgiving or fall parties.
Texas Girl Cooks 